Bruno

Great pizza dough made from house-ground flour, imaginative vegetable dishes and natural and biodynamic wines combine to make Bruno an exciting and quirky pizzeria in the East Village. From the moment it opened in the summer of 2015, pizza lovers began lining up—no reservations accepted—to experience its many pleasures. Founding co-executive chefs Justin Slojkowski and Dave Gulino have fine dining experience, so dishes are carefully composed (and Instagram ready), but the atmosphere is casual. A 20% administrative fee is applied to checks in lieu of tipping in an effort to pay employees a livable wage.